Roasted Broccoli with Grated Manchego

Prep Time:
10 mins
Total Time:
35 mins

Grated Manchego makes a tasty topping for this roasted broccoli dish.


  • 2 large heads broccoli (about 2 pounds total)

  • 4 cloves garlic, peeled and smashed

  • 2 tablespoons olive oil

  • 1/4 to 1/2 teaspoon red-pepper flakes

  • Coarse salt

  • 1 tablespoon freshly squeezed lemon juice (from ½ lemon)

  • 1 ounce Manchego cheese, finely grated (⅓ cup)


  1. Preheat oven to 450 degrees. Trim 1 inch from end of broccoli stalks. Cut off florets, and separate into large pieces. Using a vegetable peeler or paring knife, peel the outer layer of stalks; thinly slice crosswise.

  2. Divide broccoli (both stalks and florets), garlic, oil, and red-pepper flakes between two large rimmed baking sheets; season with salt. Roast until broccoli is crisp-tender and beginning to brown, 20 to 25 minutes, rotating sheets from top to bottom and tossing broccoli once halfway through.

  3. Remove from oven. Sprinkle broccoli with lemon juice; toss to coat. Serve, topped with Manchego.

Cook's Notes

Shave or grate the cheese when it's cold.

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